I just love cooking stir fries. I find there’s nothing simpler to make. They’re easy to prepare and they’re an unbelievably healthy meal for the whole family! Within 15 minutes you’re eating dinner – so quick to cook!
Stir fries are typically an Asian cuisine but they can be found all over the world with many variations. A stir fry, to me, is basically the quick frying of meat and vegetables to create an amazing tasting dish.
Usually the main ingredients used in stir fries are chicken, beef, seafood or tofu, but are definately not limited to these. Vegetables are a personal preference as long as they are fresh and in season (frozen vegetables can be used if you prefer). Please feel free to substitute other vegetables with the ones I used. I just love green vegetables and mushrooms.
Stir fries can be served by themselves as the main but are mostly served with steamed rice or noodles. Think back to when you last ordered Chinese take away. I’m sure you were asked if you’d like rice with your selected dish.
We found that rice was served with every meal in Thailand, regardless of the type of dish that was ordered. No meal or dish goes without rice – even breakfast! The best rice for breakfast over in Thailand is their mango and sticky rice – yummy! The only time I had rice for breakfast!
When cooking a stir fry, there’s a few important things to remember. Follow these tips and you’ll always have a perfect stir fry every time – Wok skills 101 and Twenty tips for stir frying. You can’t go wrong. I found these sites quite informative while I was looking up the meaning of stir frying. It’s easier for me to post the links with someone else explaining than for me to write about it!
Good luck and remember stir fries are the perfect meal, any time of day or week. Let me know your thoughts on this simple stir fry or if you have a stir fry you’d like me to try, I’d be more than happy to give it a go. I’d love to hear from you.
1 chicken breast, thinly sliced
2 tablespoons honey
3 tablespoons soy sauce
7-8 button mushrooms, thinly sliced
½ tablespoon butter
1 tablespoon peanut oil or rice bran oil – vegetable oil could also be used if you like
1 head broccoli, cut into florets
FOR THE RICE:
1 cup Basmati or jasmine rice
1½ cups water
1 teaspoon sea salt
1 teaspoon butter
Place the honey in a small cup or bowl and heat in the microwave for 20 seconds or until slightly melted. I find it easier to mix with the soy this way. Add the soy and combine well together.
In another bowl, add the chicken then pour the honey/soy marinade over. Cover with glad wrap/cling film and place in the fridge for at least 2 hours to marinate. Overnight is even better if you have the time.
In a medium saucepan with lid, add the rice, water and salt. Bring to the boil, stir then add butter. Replace lid and turn heat to low, simmering for seven minutes. Remove from heat – do not remove the lid – and allow to sit for 7-10 minutes.
Heat a wok or large fry pan/skillet on medium/high heat until extremely hot. Add the butter then saute the mushrooms. Remove and set aside in a bowl until needed. Add the oil and chicken, frying for 3 minutes, or until the chicken has changed colour. Add the broccoli and mushrooms into the wok. Stir fry for about 3-4 minutes, or until broccoli is at desired tenderness. (We like our broccoli with a bit of crunch so it doesn’t take long at all). Turn heat off and serve immediately.
Place rice in one large bowl, placed in the centre of the dinner table or small individual bowls (pictured). Serve the chicken and vegetables onto individual bowls or plates and enjoy while hot.